35+ Delicious Holiday Diabetic-Friendly Japanese Recipes to Enjoy This Season

The holiday season is a time to celebrate with family, friends, and food.

However, for those managing diabetes, navigating the holiday spread can be tricky.

The good news is that you can still enjoy festive meals while keeping your blood sugar levels in check.

Japanese cuisine, known for its emphasis on fresh ingredients, balanced flavors, and light preparation, offers a variety of dishes that are both delicious and diabetic-friendly.

In this blog, we’ve curated 35+ holiday diabetic Japanese recipes that will allow you to indulge in holiday traditions without compromising your health.

From savory sides and appetizers to satisfying main courses and light desserts, these recipes incorporate low-carb, low-sugar, and nutrient-dense ingredients to keep your meals festive and diabetes-friendly.

Whether you’re hosting a holiday dinner or bringing a dish to share, these recipes will add a unique, healthy twist to your celebrations.

35+ Delicious Holiday Diabetic-Friendly Japanese Recipes to Enjoy This Season

This holiday season, you don’t have to feel left out when it comes to enjoying delicious, comforting foods.

With these 35+ holiday diabetic Japanese recipes, you can embrace the flavors of Japan while staying true to your health goals.

From hearty soups and stir-fries to light and refreshing salads, there’s something for every palate, ensuring that you’ll find the perfect dish to serve at your next holiday gathering.

Enjoy the festivities with confidence, knowing that these meals are crafted to nourish your body and keep your blood sugar levels stable, all while delivering the delightful tastes of Japan.

Grilled Miso-Glazed Salmon

This Grilled Miso-Glazed Salmon is a healthy and flavorful holiday dish, perfect for diabetic-friendly holiday meals. The miso glaze adds a sweet-savory element to the fish, and using a sugar-free miso paste ensures it’s suitable for those monitoring their blood sugar. It’s simple to prepare and pairs wonderfully with steamed vegetables or cauliflower rice for a complete, low-carb holiday feast.

Ingredients:

• 4 salmon fillets
• 3 tbsp sugar-free miso paste
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp olive oil
• 1 tbsp sesame seeds (optional)
• Chopped green onions for garnish

Instructions:

1. In a small bowl, whisk together miso paste, rice vinegar, sesame oil, ginger, and soy sauce to create the glaze.
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Brush the glaze generously over the salmon fillets.
4. Preheat the grill or broiler to medium heat.
5. Grill the salmon for about 4-5 minutes per side, until it’s cooked through and the glaze is slightly caramelized.
6. Garnish with sesame seeds and chopped green onions before serving.

This dish brings the umami-rich flavor of traditional Japanese miso to the holiday table, making it both delicious and diabetes-friendly. By using a sugar-free miso paste and incorporating healthy fats from salmon, you can enjoy a satisfying, low-carb meal that fits into a diabetic diet. It’s a great choice for a holiday dinner that’s both nourishing and festive.

Daikon and Cucumber Salad with Sesame Dressing

This light and refreshing Daikon and Cucumber Salad with Sesame Dressing is an ideal holiday side dish that complements rich main courses like grilled meats or seafood. Daikon radish is low in carbohydrates and high in fiber, making it a great choice for diabetic-friendly diets. The sesame dressing adds flavor without the need for sugar, making it both healthy and delicious.

Ingredients:

• 1 medium daikon radish, thinly sliced
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce
• 1 tsp stevia or monk fruit sweetener (optional)
• 1 tsp toasted sesame seeds
• Fresh cilantro leaves for garnish

Instructions:

1. In a large mixing bowl, combine the thinly sliced daikon and cucumber.
2. In a separate bowl, whisk together rice vinegar, sesame oil, soy sauce, and sweetener if using, to create the dressing.
3. Pour the dressing over the vegetables and toss to combine.
4. Sprinkle with toasted sesame seeds and garnish with cilantro leaves before serving.

This salad is a perfect, refreshing addition to a holiday meal. The daikon and cucumber provide a crisp, hydrating texture, while the sesame dressing adds depth of flavor without sugar. It’s a healthy choice for anyone looking to keep their holiday meals light, while still being full of flavor and variety.

Shirataki Noodles with Tofu and Spinach Stir-Fry

This Shirataki Noodles with Tofu and Spinach Stir-Fry is a low-carb, protein-packed dish that works wonderfully as a diabetic-friendly holiday entrée. Shirataki noodles are made from konjac yam, making them a great substitute for traditional noodles due to their very low carb content. Combined with tofu and spinach, this stir-fry is rich in protein, vitamins, and minerals, making it a wholesome choice for a festive meal.

Ingredients:

• 1 package Shirataki noodles, drained and rinsed
• 200g firm tofu, cubed
• 2 cups fresh spinach, chopped
• 1 tbsp sesame oil
• 1 tbsp low-sodium soy sauce
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp chopped green onions for garnish
• 1 tsp sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pan or wok over medium heat.
2. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add tofu cubes and cook for 4-5 minutes, turning to brown all sides.
4. Add the Shirataki noodles and spinach, tossing to combine. Cook for another 2-3 minutes until the spinach wilts.
5. Stir in the soy sauce and rice vinegar, and cook for another minute.
6. Garnish with chopped green onions and sesame seeds before serving.

This Shirataki noodles stir-fry is a great option for those looking for a healthy, low-carb, and satisfying holiday meal. The tofu adds a good source of plant-based protein, while the spinach provides essential nutrients. With minimal carbs from the Shirataki noodles, this dish is ideal for maintaining blood sugar control during the holiday season, offering a delicious and nutritious alternative to traditional pasta-based dishes.

Simmered Kabocha Squash with Miso

This Simmered Kabocha Squash with Miso is a hearty, comforting holiday dish that combines the sweetness of kabocha squash with the rich umami flavor of miso. Kabocha is a type of Japanese pumpkin that is high in fiber and low in carbohydrates, making it an excellent choice for a diabetic-friendly meal. The miso broth brings out the natural sweetness of the squash, creating a warm, satisfying dish perfect for a holiday table.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cut into chunks
• 2 tbsp miso paste (sugar-free)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 cups water or low-sodium vegetable broth
• 1 tsp sesame oil
• 1 green onion, chopped (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat.
2. Add the kabocha squash and sauté for 2-3 minutes, allowing it to slightly soften.
3. In a bowl, mix together miso paste, soy sauce, rice vinegar, and water or broth to create the simmering sauce.
4. Pour the sauce over the squash, ensuring the pieces are well-coated.
5. Bring to a simmer, cover, and cook for about 20-25 minutes, or until the squash is tender.
6. Garnish with chopped green onions before serving.

This dish is a great way to enjoy the natural sweetness of kabocha squash while keeping the meal diabetic-friendly. The miso broth enhances the squash’s flavor, and the high fiber content of the squash helps stabilize blood sugar levels. It’s a warm and nourishing dish that adds depth to a holiday spread without relying on sugar-heavy ingredients.

Grilled Chicken Yakitori with Vegetables

This Grilled Chicken Yakitori with Vegetables offers a delicious, protein-packed, and low-carb option for a diabetic-friendly holiday meal. Yakitori is a popular Japanese grilled dish made with chicken skewers, and this version incorporates a variety of vegetables for added fiber and nutrients. The sugar-free marinade ensures that the dish remains suitable for those watching their blood sugar, while still offering the savory flavors of traditional yakitori.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into rounds
• 1/2 onion, cut into chunks
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ground ginger
• 1 tbsp sesame oil
• Skewers for grilling

Instructions:

1. In a bowl, combine soy sauce, rice vinegar, garlic powder, ginger, and sesame oil to create the marinade.
2. Add the chicken pieces to the marinade and refrigerate for at least 30 minutes to let the flavors soak in.
3. Thread the marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating between the ingredients.
4. Preheat the grill or broiler to medium-high heat.
5. Grill the skewers for 4-5 minutes per side, until the chicken is fully cooked and the vegetables are tender.
6. Serve hot with a side of steamed vegetables or a light salad.

This Grilled Chicken Yakitori with Vegetables brings a flavorful, low-carb dish to your holiday table. The chicken provides a lean source of protein, while the vegetables add fiber and essential nutrients. The sugar-free marinade ensures it’s a diabetic-friendly option, making it a great choice for anyone looking for a healthy yet satisfying dish for holiday celebrations.

Tofu and Mushroom Hot Pot

This Tofu and Mushroom Hot Pot is a warming, nutrient-dense dish that can serve as the perfect centerpiece for a holiday meal. With tofu as a primary protein source and a variety of mushrooms for umami depth, this hot pot is low in carbohydrates and high in fiber, making it ideal for diabetic-friendly diets. The flavorful broth infused with miso and soy sauce enhances the dish without relying on sugary ingredients.

Ingredients:

• 1 block firm tofu, cubed
• 1 cup shiitake mushrooms, sliced
• 1 cup enoki mushrooms, trimmed
• 1/2 cup bok choy, chopped
• 1 tbsp miso paste (sugar-free)
• 2 tbsp low-sodium soy sauce
• 2 cups vegetable broth
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1-inch piece of ginger, grated
• Chopped green onions for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat.
2. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the vegetable broth, miso paste, and soy sauce to the pot and bring to a simmer.
4. Add the tofu, shiitake mushrooms, enoki mushrooms, and bok choy, cooking for 10-15 minutes, or until the vegetables are tender and the flavors meld together.
5. Garnish with chopped green onions before serving.

This Tofu and Mushroom Hot Pot offers a rich, comforting meal perfect for a holiday celebration. The tofu and mushrooms are both low in carbs and high in protein, making the dish filling without spiking blood sugar levels. The savory broth infused with miso and soy sauce enhances the flavor without added sugars, making it an ideal option for a diabetic-friendly holiday spread.

Japanese-style Cauliflower Rice with Edamame

This Japanese-style Cauliflower Rice with Edamame is a perfect low-carb side dish for a holiday meal. The cauliflower rice mimics traditional rice but contains fewer carbohydrates, making it an excellent substitute for those managing diabetes. The addition of edamame not only boosts the protein content but also adds a delightful texture and color to the dish. This recipe is quick, easy, and provides all the flavors of Japan without the carbs.

Ingredients:

• 1 medium cauliflower, grated or pulsed into rice-sized pieces
• 1 cup edamame (frozen or fresh)
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional)
• 1 green onion, chopped for garnish

Instructions:

1. In a large skillet, heat sesame oil over medium heat.
2. Add the grated cauliflower and sauté for about 5-7 minutes, stirring occasionally, until the cauliflower softens and becomes slightly golden.
3. In a separate pan, steam or boil the edamame until tender.
4. Add the cooked edamame to the cauliflower rice and stir in the soy sauce and rice vinegar.
5. Cook for an additional 2-3 minutes, ensuring everything is well-combined and heated through.
6. Garnish with sesame seeds and green onions before serving.

This Japanese-style Cauliflower Rice with Edamame is a wonderful, low-carb alternative to traditional rice, making it perfect for a diabetic-friendly holiday meal. The cauliflower rice provides a light, nutritious base, while the edamame adds both protein and texture. It’s a flavorful and versatile side dish that can complement a variety of main courses, bringing a touch of Japan to your holiday table without compromising on health.

Miso Soup with Tofu and Wakame

Miso soup is a staple in Japanese cuisine, and this version, made with tofu and wakame (a type of seaweed), is an ideal, light, and diabetic-friendly holiday dish. Miso paste provides a rich umami flavor, while the tofu adds protein and the wakame offers essential minerals. This easy-to-make soup can serve as a refreshing appetizer or side dish during the holiday season, keeping your meal light but satisfying.

Ingredients:

• 4 cups low-sodium vegetable broth
• 2 tbsp sugar-free miso paste
• 1/2 block firm tofu, cubed
• 1/4 cup dried wakame seaweed
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1 green onion, chopped (for garnish)

Instructions:

1. In a medium pot, bring the vegetable broth to a simmer over medium heat.
2. Whisk in the miso paste and soy sauce until fully dissolved.
3. Add the cubed tofu and wakame to the broth, allowing the seaweed to rehydrate.
4. Let the soup simmer for about 5-7 minutes, ensuring the tofu is heated through.
5. Stir in sesame oil for a subtle, nutty flavor.
6. Serve the soup hot, garnished with chopped green onions.

This Miso Soup with Tofu and Wakame is a nourishing and hydrating dish that brings a light yet flavorful touch to your holiday spread. The tofu provides protein while the wakame delivers valuable minerals like iodine, perfect for supporting overall health. It’s a soothing, low-calorie, and low-carb option that’s ideal for keeping blood sugar levels stable while enjoying a festive meal.

Sashimi Salad with Soy-Sesame Dressing

This Sashimi Salad with Soy-Sesame Dressing is a delightful and refreshing option for a diabetic-friendly holiday meal. Featuring fresh sashimi-grade fish like tuna or salmon, this salad is packed with healthy fats and protein, while the soy-sesame dressing adds a savory, umami-rich flavor. The dish is low in carbohydrates, making it an excellent choice for those managing blood sugar levels while still enjoying the festive season.

Ingredients:

• 200g sashimi-grade tuna or salmon, thinly sliced
• 2 cups mixed greens (such as arugula, spinach, and baby lettuce)
• 1/4 cucumber, thinly sliced
• 1 small avocado, sliced
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tsp sesame seeds (optional)
• Chopped green onions for garnish

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and grated ginger to create the dressing.
2. On a serving plate, arrange the mixed greens, cucumber slices, and avocado slices.
3. Top with the thinly sliced sashimi-grade tuna or salmon.
4. Drizzle the soy-sesame dressing over the salad.
5. Garnish with sesame seeds and chopped green onions before serving.

This Sashimi Salad with Soy-Sesame Dressing is a vibrant, fresh, and healthy holiday dish that combines the lightness of raw fish with the richness of avocado. It’s a low-carb, high-protein meal that’s perfect for anyone managing diabetes. The combination of the creamy avocado and the umami-packed soy-sesame dressing makes this salad both satisfying and indulgent, ideal for a festive yet health-conscious meal.

Japanese Steamed Fish with Ginger-Soy Sauce

This Japanese Steamed Fish with Ginger-Soy Sauce is a simple yet elegant dish that’s perfect for a diabetic-friendly holiday meal. Steaming the fish preserves its natural flavors and nutrients, while the ginger-soy sauce adds a flavorful, aromatic punch without added sugars. This recipe can be made with any white fish, such as cod, halibut, or snapper, making it a versatile and healthy option.

Ingredients:

• 4 fillets of white fish (such as cod or halibut)
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1-inch piece of fresh ginger, thinly sliced
• 1 clove garlic, minced
• 1 tbsp chopped green onions for garnish

Instructions:

1. Place the fish fillets in a steamer basket or heatproof dish.
2. In a small bowl, mix together soy sauce, rice vinegar, sesame oil, ginger, and garlic to create the sauce.
3. Pour the ginger-soy sauce over the fish fillets.
4. Steam the fish for about 8-10 minutes, or until it’s cooked through and flakes easily with a fork.
5. Garnish with chopped green onions before serving.

Conclusion:
This Japanese Steamed Fish with Ginger-Soy Sauce is a light, healthy dish that’s ideal for a holiday meal. The steaming process keeps the fish moist and tender while preserving its nutrients. The ginger-soy sauce enhances the natural flavors of the fish without relying on sugar, making this an excellent choice for anyone managing their blood sugar levels. It’s a flavorful, low-calorie option that fits perfectly into a festive yet health-conscious diet.

Shabu Shabu with Vegetables and Tofu

Shabu Shabu is a Japanese hot pot dish where thinly sliced meat and vegetables are quickly cooked in a flavorful broth. This version includes tofu and a variety of vegetables, offering a satisfying, low-carb, and protein-rich option for diabetic holiday meals. The broth is light but rich in flavor, providing a perfect base for the ingredients to absorb.

Ingredients:

• 200g thinly sliced beef or chicken breast (optional)
• 1 block firm tofu, cubed
• 1 cup napa cabbage, sliced
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup enoki mushrooms
• 1/2 carrot, thinly sliced
• 4 cups low-sodium vegetable broth
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. In a large pot, combine the vegetable broth, soy sauce, rice vinegar, and sesame oil to create the broth base. Bring it to a simmer.
2. Arrange the vegetables, tofu, and optional meat on a large platter for easy access.
3. Once the broth is simmering, dip the vegetables, tofu, and meat into the broth for about 2-3 minutes, or until cooked through.
4. Serve the hot pot with a dipping sauce of soy sauce and sesame oil (optional).
5. Garnish with chopped green onions before serving.

This Shabu Shabu with Vegetables and Tofu is a healthy, interactive, and low-carb dish that’s perfect for holiday gatherings. The tofu and vegetables provide fiber and protein, while the broth enhances the flavors without added sugar or carbs. It’s a light, yet filling, meal that keeps blood sugar levels stable and offers a fun, communal dining experience. This dish is not only festive but also nutritious, making it an excellent choice for anyone with diabetes looking for a delicious holiday meal.

Japanese-Style Cucumber and Seaweed Salad

This Japanese-Style Cucumber and Seaweed Salad is a light and refreshing side dish that’s both diabetic-friendly and full of flavor. The combination of crisp cucumbers, hydrating seaweed, and a tangy sesame dressing creates a dish that complements any holiday meal without being heavy. It’s low in carbohydrates and high in fiber, making it a great option to keep blood sugar levels stable during festive gatherings.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1/4 cup dried wakame seaweed
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp low-sodium soy sauce
• 1/2 tsp sugar substitute (like stevia or monk fruit)
• 1 tsp sesame seeds
• 1 tsp chopped green onions (optional)

Instructions:

1. Rehydrate the wakame seaweed by soaking it in warm water for about 5 minutes. Drain and set aside.
2. In a bowl, combine the cucumbers and wakame seaweed.
3. In a separate small bowl, whisk together the rice vinegar, sesame oil, soy sauce, and sugar substitute.
4. Pour the dressing over the cucumber and seaweed mixture, tossing to coat evenly.
5. Garnish with sesame seeds and chopped green onions (if desired).

This Japanese-Style Cucumber and Seaweed Salad is an excellent low-carb, low-calorie option for diabetic-friendly holiday meals. The seaweed adds a mineral-rich touch, while the cucumbers provide hydration and crunch. The sesame dressing ties everything together with a savory and tangy flavor, making this salad a perfect side dish to balance out heavier holiday foods while maintaining healthy blood sugar levels.

Japanese Eggplant with Miso Glaze

Eggplant is a versatile and low-carb vegetable that works wonderfully in Japanese cuisine, especially when paired with a flavorful miso glaze. This Japanese Eggplant with Miso Glaze is a savory, umami-rich dish that’s light yet satisfying, perfect for those managing blood sugar levels. The miso glaze adds depth without the need for added sugar, making it an ideal holiday side dish.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp sugar-free miso paste
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 1 tsp sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the eggplant slices on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, sesame oil, and grated ginger to make the glaze.
4. Brush the miso glaze generously onto each eggplant slice.
5. Roast the eggplant for 20-25 minutes, or until tender and golden, brushing with more glaze halfway through.
6. Garnish with sesame seeds and chopped green onions before serving.

Japanese Eggplant with Miso Glaze is a flavorful and diabetic-friendly dish that brings a savory and satisfying component to any holiday meal. The miso glaze provides umami depth without relying on sugar, making it a smart choice for maintaining balanced blood sugar levels. The roasted eggplant offers a rich, tender texture that pairs perfectly with the glaze, making this dish a healthy and delicious addition to your festive table.

Japanese Shirataki Noodles with Stir-Fried Vegetables

Shirataki noodles, also known as konjac noodles, are a fantastic low-carb and diabetic-friendly alternative to traditional pasta. This dish features shirataki noodles stir-fried with a variety of colorful vegetables, providing fiber, vitamins, and minerals. The combination of the noodles with the savory stir-fry sauce makes this a flavorful and satisfying dish that’s perfect for a healthy holiday meal.

Ingredients:

• 1 package shirataki noodles (about 200g), drained and rinsed
• 1 cup sliced bell peppers (red, yellow, and green)
• 1/2 cup broccoli florets
• 1/4 cup carrots, thinly sliced
• 1/4 cup snap peas, sliced
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame seeds (optional)

Instructions:

1. Heat the sesame oil in a large pan over medium heat.
2. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the sliced bell peppers, carrots, broccoli, and snap peas to the pan. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
4. Add the shirataki noodles to the pan and stir to combine.
5. Pour the soy sauce and rice vinegar over the noodles and vegetables, tossing to coat evenly.
6. Continue to cook for another 2-3 minutes, allowing the flavors to meld together.
7. Garnish with sesame seeds before serving.

Shirataki Noodles with Stir-Fried Vegetables is a vibrant and low-carb dish that makes a perfect addition to a diabetic-friendly holiday meal. The shirataki noodles are a fantastic substitute for traditional pasta, offering minimal carbs while still providing texture and substance. The stir-fried vegetables contribute a variety of nutrients and fiber, making this dish both delicious and healthy, helping to maintain blood sugar balance while enjoying festive flavors.

Japanese Mochi with Red Bean Filling (Sugar-Free)

Mochi is a traditional Japanese dessert made from glutinous rice flour, and when made with a sugar-free red bean filling, it becomes a diabetic-friendly treat perfect for the holiday season. The sweet yet mild flavor of the red bean paste combined with the chewy texture of mochi makes it a festive dessert that satisfies the craving for something sweet without the added sugar.

Ingredients:

• 1 cup glutinous rice flour (mochi flour)
• 1/4 cup sugar substitute (such as monk fruit or stevia)
• 1/2 cup water
• 1/2 cup cooked adzuki beans (red beans), mashed
• 1 tbsp sugar substitute (for the red bean filling)
• Cornstarch (for dusting)

Instructions:

1. In a bowl, mix the glutinous rice flour, sugar substitute, and water until smooth.
2. Pour the mixture into a heatproof dish and steam for 20-25 minutes, stirring halfway through, until the mochi dough thickens.
3. While the mochi is steaming, prepare the red bean filling by mixing the mashed adzuki beans and sugar substitute in a small saucepan over medium heat. Stir until the mixture becomes thick and smooth, then remove from heat and set aside to cool.
4. Once the mochi dough has cooled slightly, divide it into small portions. Flatten each portion into a disk and place a small amount of the red bean filling in the center.
5. Fold the edges of the mochi over the filling, sealing it into a ball shape.
6. Dust the mochi with cornstarch to prevent sticking, and serve.

Japanese Mochi with Red Bean Filling (Sugar-Free) offers a delicious and festive way to enjoy a traditional Japanese dessert without the added sugar. The chewy mochi exterior paired with the sweet, earthy red bean paste makes for a satisfying treat that won’t spike blood sugar levels. This healthier version of mochi is perfect for diabetics looking to indulge in a holiday dessert while staying mindful of their dietary needs.

Note: More recipes​ are coming soon!